Jambalaya - Gonzales Style with pics.
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Jambalaya - Gonzales Style with pics.
Posted by pochejp on 3/20 at 7:58 pm
Cooked a pork and sausage Jamb while watching the LSU Tigers beating Arkansas in baseball. I included process pics. This is how we cook Jambs in this area. I know everyone has their own method. This is mine. This is a 3 cup of rice Jamb. Feeds 8 to 10 with sides. I would like feedback. What would you do different? There are many good Jamb cooks on this board. Enjoy.

This recipe is for a 6 quart dutch oven.

Ok. First off I start with pork temple meat if available. If not I use Boston butt pork meat cut into cubes. I try to keep a small piece of fat on each piece as it adds great taste and is tender. Season the meat. I use about 3.5 lb.. pork for this. Chicken can be used but will not brown as well as pork. I use LeBlanc's but Tony's or whatever mix you have is fine. Salt and pepper and garlic is fine if thats all you have.







I brown the pork meat down really well in approx 3/4 cup of veg oil. I let the meat fry until it starts to stick, then stir. I do that over and over again, it sticks then stir, repeat. Sometimes a little water is needed to cool off the grease. The meat debris that sticks to the bottom of the pot (the gratin) will dictate your color of the rice/jamb. Season the meat each turn as you brown it.



After the pork is browned down to dark fry I remove completely from the pot.



I then brown down my sausage. Don't overcook the sausage and fry it too much. Just mildly brown it down, because to me that cooks all of the taste out of the sausage. I used LeBlanc's smoked sausage for this one. Its really good and locally made. I use 1 lb. for this size pot.



After I cook the sausage a little I remove from the pot. Drain the grease out of the pot at this time but dont lose the gratin. Then I add my onions, green onions, garlic with a splash of stock and cook till clear looking. This is when you scrape the bottom of the pot getting all the brown gratin from the pork. You will have to add small splashes of stock as you cook to not burn the trinity mix. This is when the color that the jambalaya starts to reveal it darkness. The browner the meat was cooked the darker the gratin will be making this mixture dark as well. I used three regular sized yellow onions diced into 1/4" size. One handfull of green onions diced too.






After those are cooked (clear looking) add all the meat back into the pot and mix well. Cook/boil all the remaining water/moisture out of the meat/trinity mixture at this time so the water measurements will be accurate.



At this time I add my broth/water. For this size Jamb I go with the standard 2 to 1 ratio of water to rice. So 3 cups of rice needs 6 cups broth/water. Also added three chicken bouillion cubes for added taste. I usually use broth instead of plain water. If you use plain water bouillion cubes at the least need to be used. One cube per cup of water.



After it comes to a rolling boil I start tasting the water. I like it a tad bit salty cause the rice will absorb the saltiness. I use black pepper, garlic pepper, and LeBlanc' s seasoning. Made here locally by Kim LeBlanc. Add one shot glasse of Louisiana Hot sauce.



Skim the remaining grease off the top. The boiling water will seperate it from the water/broth.




After I get the taste like I want and its on a hard rolling boil i'll add the rice. Never add rice until the water is boiling! I let it come back to a boil until the rice starts to expand and is "jumping out the pot". This is an expression we use due to the hard boiling liquid and the rice entrained in the liquid sometimes comes over the side. This is a very important time relevant to the "popping" of the rice. I let the rice get noticeably bigger/expanded before I cut heat and cover. You can tell is getting ready when the rice is thickening by stirring your spoon in the mixture. As it thickens it will get noticeably harder to stir. This can be achieved on a HARD boil and it is critical to the rice popping correctly.



After the rice has started to expand and is where I think its ready to cover I cut back on my heat to 20% and cover. Do not lift the lid for any reason for 25 min. If your lid does not seal really tight wrap a rag or towel around the lid seal. Be careful of the burner below if this is done. This will seal a pot off really well.



Cast iron pots hold heat really well as you can see. This is the lid temp while covered on lowest heat I can apply on my gas stove.




I let this cook for about 25 minutes for this size and then lift the lid and roll the rice. Don't stir. Roll it from bottom to top at 4 different spots. Re-cover and cut heat off.



Let sit for another 15 minutes and then un-cover and eat. Came out good. Rice popped open perfect. Hard to beat the Mahatma extra long grain.



Give me some feedback guys. I've been cooking Jambs like this for 25 years. Basically the same process for 5 and 10 gallon Jambs.













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This post was edited on 12/30 at 8:16 pm

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Posted by Btrtigerfan on 3/20 at 8:18 pm to pochejp
boom!

Thread of the year! Thanks for the visual aids.

There is no greater authority than a Poche' from Gonzales.

I cook this dish a couple times a year with different results. I learned a few new tricks tonight. Thanks for sharing!



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Posted by Ole Geauxt on 3/20 at 8:18 pm to pochejp
looks good to me Poche...


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Posted by pochejp on 3/20 at 8:28 pm to Btrtigerfan
quote:

boom!

Thread of the year! Thanks for the visual aids.

There is no greater authority than a Poche' from Gonzales.

I cook this dish a couple times a year with different results. I learned a few new tricks tonight. Thanks for sharing!


Anytime my friend.



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Posted by bossflossjr on 3/20 at 8:32 pm to pochejp
i smoke my chicken and sausage.....never use water.....use tons of garlic.....finely chop veggies.....

but bro, that looks great.



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Posted by pochejp on 3/20 at 8:39 pm to bossflossjr
quote:

i smoke my chicken and sausage.....never use water.....use tons of garlic.....finely chop veggies.....


Yea. I usually use home made broth too but I was out so I had to go the bouillion route.

What veggies do you use?



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Posted by bossflossjr on 3/20 at 8:46 pm to pochejp
may get shot for this on here...but folks want my recipie all the time..........


tons of garlic, green onion, white onion, bell pepper, CELERY, italian parsley

chicken, andouille, tasso

chicken stock



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Posted by Kajungee on 3/20 at 8:51 pm to pochejp
very well done.

Bout the only thing I do different is I add the green onions when I add the rice.


And don't worry about the water. I've never used stock when cooking a 15 gallon pots.

5 gallons of stock ain't easy to come by

good job



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Posted by pochejp on 3/20 at 8:51 pm to bossflossjr
quote:

may get shot for this on here...but folks want my recipie all the time..........


tons of garlic, green onion, white onion, bell pepper, CELERY, italian parsley

chicken, andouille, tasso

chicken stock


Sounds great. Tasso gives it a little smokey flavor. I like that. Usually i'll cook white beans to go with our Jambs and have the tasso or hocks in that.



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Posted by Neauxla on 3/20 at 8:52 pm to bossflossjr
quote:

may get shot for this on here...but folks want my recipie all the time..........


tons of garlic, green onion, white onion, bell pepper, CELERY, italian parsley

chicken, andouille, tasso

chicken stock


no pork butt?



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Posted by LSUAfro on 3/20 at 8:59 pm to pochejp
Nice post dude.

I do very similar. I actually add Tiger sauce most of the time when browning my meat though. It gives it a nice flavor I like.



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Posted by bossflossjr on 3/20 at 9:12 pm to Neauxla
quote:

no pork butt?



depends....tasso is my pig....

if i have plenty of time, a seared and smoked pork butt is good...most of the time, finely diced tasso



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Posted by el tigre on 3/20 at 9:27 pm to pochejp
very nice post...and looks like some damn good jambalaya.

only thing i do different is add finely chopped green onions when i fold the jambalaya after cooking, but before recovering. I like a little bit sharper of an onion bite to offset the richness.

I'll also add some garlic about 3/4 way through the onion cooking time, and sometimes finely diced celery....but onions always make up at least 85% of my total veggies.

also, i like to add 4 cans of tomato paste.

















i kid, i kid....no tomatoes.



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Posted by GarmischTiger on 3/21 at 1:31 am to el tigre
Link this thread to all future "Jamb Recipe?" threads...


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Posted by JustSmokin on 3/21 at 7:34 am to pochejp
Looks great!

Very similar process as mine. I prefer pork over chicken. Sometimes I'll add boneless chicken thighs to appease the chicken lovers in my family.

I do like smoked meats in jambalaya, so I add homemade smoked pork chops (my version of tasso) and good smoked sausage from Porche's in French Settlement.

I also add a can of rotel, which is a no-no with the purists. But I like the heat from it.





This post was edited on 3/21 at 7:35 am

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Posted by Lakefront-Tiger on 3/21 at 7:57 am to pochejp
Perfect textbook Gonzales Brown Jambalaya.

Every poster on here would do well to just use this recipe whenever they ask for one.



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Posted by chackbay on 3/21 at 8:00 am to Lakefront-Tiger
i cook it almost the same way. brown meat and remove.


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Posted by Stadium Rat on 3/21 at 10:33 am to pochejp
Here's the Jambalaya Calculator link for anyone interested in jambalaya. It's based on Pochejp's post above.

LINK


This post was edited on 1/25 at 3:01 pm

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Posted by OTIS2 on 3/21 at 10:51 am to Stadium Rat
Great looking dish. As others have said,I add green onions and fresh parsley.I also use jalapeno peppers for much of the heat.


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Posted by TigerinATL on 3/21 at 10:56 am to Kajungee
quote:

And don't worry about the water. I've never used stock when cooking a 15 gallon pots.

5 gallons of stock ain't easy to come by


What if you're making it with chicken instead of pork? Do you just brown the chicken too? I've done a mix before (I know I suck) where you boil and shred the chicken rather than brown it in the pot and then use the stock you make there as your water.

And to the OP, great post


This post was edited on 3/21 at 10:57 am

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